Executive Sous Chef: Lead 160-Chef Brigade in Luxury Kitchen

Fairmont; Banff; On-site; CAD 109,000 - 112,000; Full time

Benefits offered by this job

Meal on shift

Comprehensive benefits

Pension plan

Employee travel program

Staff accommodation on-site

Discounts on F&B outlets

Job summary

Fairmont Banff Springs in Banff, Canada, seeks an Executive Sous Chef to lead a 160‑strong culinary team across 15 F&B kitchens. You will partner with the Executive Chef to shape culinary vision, drive excellence, and mentor talent in a world‑class resort.

Responsibilities include strategic leadership, cost control, menu development, and ensuring impeccable guest experiences while upholding brand standards and safety protocols.

Qualifications

• Minimum 8 years of progressive culinary leadership experience.
• Proven ability to lead with influence and foster excellence.
• Experience recruiting, mentoring, and retaining top culinary talent.
• Labor management, food cost control, and productivity optimization.
• Proficiency with Birchstreet, Watson LMS, and payroll systems.
• Strong knowledge of menu development and guest-focused innovation.
• Ambition to advance to Executive Chef within Accor.

Responsibilities

• Provide strategic culinary leadership with the Executive Chef.
• Lead and mentor a large brigade across multiple kitchens.
• Drive food and labor cost control, budgeting, and procurement.
• Ensure exceptional guest experiences through menu engineering and costing.
• Uphold brand standards, safety, and compliance.

Skills

Culinary leadership

Talent recruitment

Labor management

Menu development

Wine knowledge

Leadership

Communication skills

Education

Red Seal Certification

Rouxbe Culinary Foundations L1-L2

Tools

Birchstreet

Watson LMS

Job description

Fairmont Banff Springs in Banff, Canada, seeks an Executive Sous Chef to lead a 160‑strong culinary team across 15 F&B kitchens. You will partner with the Executive Chef to shape culinary vision, drive excellence, and mentor talent in a world‑class resort.

Responsibilities include strategic leadership, cost control, menu development, and ensuring impeccable guest experiences while upholding brand standards and safety protocols.